Deviled Egg Macaroni Salad Recipe

Deviled Egg Macaroni Salad brings together two classic dishes into one irresistible, creamy, and tangy creation. It’s perfect for warm-weather gatherings, potlucks, or just a satisfying weeknight side. The combination of tender elbow macaroni, chopped vegetables, and savory deviled egg pieces creates layers of flavor and texture that delight every bite. Below, you’ll find an ingredient list, step-by-step instructions, and helpful tips to ensure your salad turns out perfectly every time.

 

Ingredients

• Pasta and Eggs
  • 12 ounces elbow macaroni (about 3 cups dry)
  • 6 large eggs
• Vegetables
  • ½ cup finely chopped celery (about 1–2 stalks)
  • ½ cup finely chopped green bell pepper (about half a medium pepper)
  • ½ cup finely chopped red onion (about half a medium onion)
  • ½ cup sweet pickle relish
• Deviled Egg Filling
  • 6 large egg yolks (from the boiled eggs)
  • ¼ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon paprika (plus more for garnish)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
• Salad Dressing
  • ½ cup mayonnaise
  • ¼ cup sour cream (optional, for extra creaminess)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
• Garnish
  • Finely chopped fresh chives or green onions
  • A sprinkle of paprika

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Preparation Steps

1. Cook the Pasta

1. Bring a large pot of salted water to a gentle boil.
2. Add the elbow macaroni and cook according to package directions until just al dente—about 7 to 8 minutes. Be careful not to overcook, as you want the pasta to hold its shape in the salad.
3. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off any excess water. Transfer to a large mixing bowl.

2. Hard-Boil the Eggs

1. Place the six large eggs in a medium saucepan and cover them with cold water by at least an inch.
2. Bring the water to a gentle boil over medium-high heat. Once it reaches a rolling boil, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
3. After 10 minutes, carefully transfer the eggs to a bowl of ice water to cool completely—this will make peeling much easier. Leave them in the ice bath for at least 5 minutes.

3. Prepare the Deviled Egg Filling

1. Once the boiled eggs are cool, gently tap them on the counter to crack the shells. Peel off the shells and rinse the eggs under cold water to remove any stubborn bits of shell.
2. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the whites aside for chopping.
3. Mash the yolks with a fork until they’re crumbly and smooth. Add the ¼ cup mayonnaise, 2 tablespoons yellow mustard, 1 teaspoon white vinegar, ½ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Stir until fully combined, creating a smooth deviled egg mixture. Season lightly with salt and pepper, tasting to adjust as needed.

4. Assemble the Salad Base

1. Chop the egg whites into small, bite-sized pieces—aim for roughly ½-inch pieces so they blend nicely into the pasta. Add these to the bowl containing the cooked and cooled macaroni.
2. Add the finely chopped celery, green bell pepper, and red onion to the pasta, distributing them evenly. These vegetables add a satisfying crunch and colorful contrast to the creamy elements.
3. Stir in ½ cup sweet pickle relish, ensuring it’s spread evenly throughout the mixture. The relish contributes a touch of sweetness and zing that balances the savory deviled egg flavor.

5. Combine Deviled Egg Filling and Salad Dressing

1. In a separate small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream (if using), 1 tablespoon Dijon mustard, 2 teaspoons apple cider vinegar, and 1 teaspoon sugar. Season with a pinch of salt and pepper. Adjust tanginess by adding more vinegar if desired.
2. Add the prepared deviled egg filling to the salad dressing mixture. Stir until the two are fully integrated, forming a smooth, rich sauce.

6. Mix Everything Together

1. Pour the deviled egg–dressing mixture over the macaroni, egg whites, vegetables, and relish. Using a large spatula or wooden spoon, gently fold the ingredients together until every bit of pasta and veggie is coated in creamy sauce.
2. Taste and adjust seasoning: add more salt, pepper, or a dash of paprika if you want extra flavor. If you prefer more tang, stir in another teaspoon of vinegar or a bit more mustard.

7. Chill and Serve

1. Cover the bowl tightly with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 2 hours, though overnight is ideal. Chilling allows the flavors to meld and the sauce to thicken slightly, yielding a more cohesive salad.
2. Before serving, give the salad one final gentle stir. Transfer to a serving dish or keep in the original bowl. Garnish with a sprinkle of paprika and a scattering of chopped chives or green onions for a pop of color and fresh bite.

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Tips and Variations

1. Adjusting Egg Ratio: If you prefer more deviled egg flavor, increase to eight large eggs—reserving two extra yolks to enrich the filling. This makes the salad richer and more pronounced in classic deviled egg taste.
2. Add Bacon: Crisp and crumble 4–6 slices of bacon, then stir them into the salad for smoky, salty crunch. Alternatively, reserve some crumbles as an additional garnish.
3. Cheese Option: Fold in ½ cup finely shredded sharp cheddar or crumbled feta for an extra layer of creaminess and tang.
4. Herb Variations: Fresh dill, parsley, or tarragon can be stirred in to brighten the salad with herbal notes. Start with 1–2 tablespoons and taste as you go.
5. Make Ahead: This salad stores well for up to three days in the refrigerator. Keep it chilled until serving, as the mayonnaise-based dressing may soften over time.
6. Serving Ideas:
   • Spoon onto crisp lettuce leaves for a low-carb option.
   • Serve alongside grilled chicken, burgers, or hot dogs at a barbecue.
   • Offer as a hearty side dish to a protein-rich main course.

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Nutritional Note

While indulgently creamy and delicious, Deviled Egg Macaroni Salad provides protein from eggs and carbohydrates from pasta, balanced by fiber and vitamins in the chopped vegetables. If you’re looking to lighten it up, swap half of the regular mayonnaise for Greek yogurt and use whole wheat or chickpea-based pasta for added fiber and protein.

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By following these steps, you’ll have a crowd-pleasing dish that combines the nostalgic flavors of deviled eggs with the fun familiarity of macaroni salad. The vivid yellow yolk filling, crunchy veggies, and creamy dressing come together to create a salad that’s both comforting and exciting. Whether you’re hosting a family picnic, contributing to a potluck, or simply craving a hearty, flavorful side, this Deviled Egg Macaroni Salad is sure to be a hit. Enjoy!